10/26/2012 -- A follow up to my question on 10/24/2012. Is there a wine yeast that would leave enough residual sugars the cider would be sweeter? I looked at Wyeast Labs 4242 Chablis, and it suggests it will leave residuals sugars of 0-0.75%. Any idea whether such a yeast would do well in cider (with yeast nutrient of course), or dramitically change the . . .
Response From Homebrew Heaven: The best choice is probably Cote des Blancs yeast. Providing there is enough sugar in your cider, this yeast will shut down at maybe 11-12 abv. By the way, I wouldn't use the yeast nutrient. You are trying to get it to stop at the right point. Why enourage it?Another "trick" is to use a little dry malt extract (a pound or two per 5 gallon . . .
10/17/2010 -- I have 6.5 gallons of fermenting cider in my primary right now. This is my 3rd year making hard cider conditioned in the bottle. This year I would like to have some sweetness/maltiness in the finished cider. I talked to one of your employees and he recommended using malt extract for priming which leaves some unfermentable sugars. I do . . .
Response From Homebrew Heaven: I have successfully used amber dry malt extract in a cider. Actually, I used about 1 lb at the beginning of the fermentation, and then also used about 1.5 cups when I primed the 5 gallon batch.If you use some lactose, I would add it at the end of fermentation, prior to bottling. I don't believe that lactic bacteria would be an issue.
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order is (800) 850-2739
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9109 Evergreen WayEverett, WA 98204Here is a video of our shop: http://www.youtube.com/watch?v=N1a5fKvv8XIHeck, you can actually call us on the phone, too! It's 425-355-8865. A person will . . .
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9109 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on SaturdaysHere is a video of the place:http://www.youtube.com/watch?v=N1a5fKvv8XITake a look around!
7/16/2005 -- Hello there:I am trying to clone a lager, and the exact ingredients dont add that extra sweetness. What quantity do you use with the lactose per gallon of mash? And can I add directly yo the boil or do I have to dissolve first?
Response From Homebrew Heaven: For a 5 gallon batch, try adding 1/4 to 1/2 lb directly to the boil.
12/7/2004 -- Should lactose go in with the malt (as would brown sugar) during the initial boil, or is it something that goes in during secondary fermentation?
Response From Homebrew Heaven: Yes,it should go into the initial boil along with the malt.
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